RT Journal Article
SR Electronic
T1 Potassium and Sodium Content of California Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 55
OP 57
DO 10.5344/ajev.1979.30.1.55
VO 30
IS 1
A1 H. W. Berg
A1 Min Akiyoshi
A1 M. A. Amerine
YR 1979
UL http://www.ajevonline.org/content/30/1/55.abstract
AB The sodium and potassium content of 132 white table, 75 rosé, 168 red table, 34 sherry, 6 white dessert and 13 ports of California was determined by flame emission photometry. The potassium values fell between 500 and 1300 mg/l. The sodium values were mainly below 100 mg/l. Only 10 of 428 wines contained more than 200 mg/l and six of these were from a single winery.The daily requirement for potassium is about 2 to 4 g and that of sodium 0.5 to 2.0 g. Wines are thus useful in the diet of individuals who must restrict sodium intake and maintain high potassium levels.